Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine

Shengnan Wang; Qianting Zhang; Pengtao Zhao; Zeqiang Ma; Junxiang Zhang; Wen Ma; Xiaoyu Wang

doi:10.1016/j.fochx.2022.100281

Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine

Food Chem X. 2022 Mar 8:13:100281. doi: 10.1016/j.fochx.2022.100281. eCollection 2022 Mar 30.

Authors

Shengnan Wang¹, Qianting Zhang¹, Pengtao Zhao^{1

2}, Zeqiang Ma³, Junxiang Zhang⁴, Wen Ma⁴, Xiaoyu Wang^{1

2}

Affiliations

¹ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, PR China.
² Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Shaanxi Normal University, Shaanxi 710119, PR China.
³ State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, PR China.
⁴ School of Food and Wine, Ningxia University, Yinchuan 750021, PR China.

Abstract

In this study, the volatility of three typical wine aromas in model wine was investigated by HS-SPME-GC-MS, NMR, and sensory evaluation as influenced by different concentrations and structural properties of phenolics. Results showed that three phenolic fractions (phenolic acids, monomeric/oligomeric and polymeric procyanidins) exhibited different matrix effects on floral, fruity, and aged aromas perception. Physico-chemical and sensory analyses together indicated that all fractions reduced the perceived intensity of fruity and aged aroma attributes, and displayed stronger retention effects on fruity aromas at higher mDP and concentrations. Monomeric/oligomeric and polymeric procyanidins promoted highly hydrophobic floral aromas release, whereas inhibiting the volatility of low hydrophobic fruity aromas. NMR confirmed that the reduction in the volatility of rose oxide, ethyl butanoate and whiskey lactone was attributed to interactions with epicatechin. This study aims to provide new thoughts and theoretical support for wine aroma regulation during winemaking by reconstructing the phenolic composition in wine.

Keywords: Matrix effect; Model wine; Phenolic fractions; Volatility; Wine aroma.